Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.
This Chocolate Hazelnut Cheesecake is thick, rich, not overly sweet and a showstopper of a dessert. It looks like it was made in a bakery or your favorite fast casual restaurant, but if you follow this recipe you’ll be pleasantly surprised with how amazing it turns out. Heck, you may even want to invite some people over and charge them $8.95 a slice it will look so professional. 
Chocmeister Milk Chocolate Hazelnut Spread is a brand new product you will be seeing on the shelves of your local grocery store THIS MONTH and speaking from experience I recommend buying in bulk. Why?
- Totally rich and delicious, with the familiar chocolate hazelnut spread taste you’re used to…except healthier!
- Chocmeister is made with 25% less sugar than the leading brand of chocolate hazelnut spreads.
- It has double the protein of the leading brand of chocolate hazelnut spreads.
- Tastes great on whole grain toast & bagels, with fruit like bananas & strawberries or in your favorite cookie or brownie recipe.
- Most importantly, for a dark chocolate fiend like me, it comes in DARK CHOCOLATE too!
- Oh, and I totally did you all a favor and made this recipe call for the exact amount in one jar, so go ahead and get two, that way you can snack while baking. Did I mention it comes in dark chocolate too?
Dressing up your Chocolate Hazelnut Cheesecake to look ready for its closeup is easy too, pour on some of the chocolate ganache in this recipe and top with chopped chocolate wafer cookies, hazelnuts and chocolate disks. Easy tip, I combined all three toppings together and chopped all at once.
Don’t use a food processor for this, the crumbs will be way too small, a nice rough chop is all you need. I also made a chocolate whipped cream for the recipe, then even my chocolate obsessed husband had thought I went over to the dark side of too much chocolate (<– does that even really exist?) and so I suffered through a few bowls of berries and chocolate whipped cream instead of using it in this recipe. I know, I lead a super rough life.
I mean, c’mon doesn’t looking at it just make you smile? I had a husband holding a fork behind me waiting for me to finish the photo shoot. Why didn’t he eat any of the rest of it you ask? I hadn’t “added all the extra liquid chocolate to it yet” – his words, not mine.
Tools/Ingredients used in this Chocolate Hazelnut Cheesecake recipe:
Springform Pan – This one is my favorite because it is leakproof and navy blue! Plus, super inexpensive.
Stand Mixer – Trust, old, reliable stand mixer! It helps ensure your filling is smooth and completely cream cheese lump free.
Chocolate Hazelnut Cheesecake
Rich Chocolate Hazelnut Cheesecake made with Chocmeister Milk Chocolatey Hazelnut Spread, a chocolate cookie crust and a thick, glossy chocolate ganache.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 638 kcal
Ingredients
- 36 chocolate wafer cookies , finely crushed (about 3 cups)
- 6 tablespoons unsalted butter , melted
- 1 cup milk chocolate chips
- 4 (8 ounce) packages cream cheese , at room temperature
- 1 cup white sugar
- 1/2 cup milk
- 4 eggs
- 1/2 cup sour cream
- 1 1/4 cups Chocmeister® Milk Chocolatey Hazelnut Spread
- 1 tablespoon vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup all-purpose flour
- 1 cup milk or semisweet chocolate
- 3/4 cup heavy cream
Instructions
- Preheat oven to 350 degrees.
- Grease a 9 inch springform pan.
- In a large bowl add the chocolate wafer cookie crumbs with melted butter.
- Press onto bottom of springform pan and up the sides by an inch or so (a 1/2 cup measuring cup normally works great for tamping down the crust and pressing it against the sides).
In a small bowl melt your chocolate chips in the microwave in 30 second increments (took me two times) and stir until fully melted.
- In your stand mixer, cream the cream cheese and sugar together on medium speed until completely smooth (lumps are your enemy here).
- Add in the milk, eggs, melted chocolate and sour cream and turn on stand mixer on medium speed until well combined.
- Add in the Chocmeister® Milk Chocolatey Hazelnut Spread and vanilla and combine again on medium speed.
- Add in the cocoa powder and flour and combine until the flour is just absorbed.
- Using a spatula, add the filling carefully into the crust.
Bake for 60-75 minutes, until the center is just barely jiggly.
- Turn the oven off, open it an inch (where is naturally sits open, but not all the way) and let it cool completely.
- Being gentle with the change in temperature will prevent cracking the top.
- Once completely cooled you can store in the refrigerator until ready to serve.
- To make the ganache, add the 1 cup of milk or semisweet chips to a microwave safe bowl with the 3/4 cup heavy cream and microwave for one minute.
Let sit untouched for 2 minutes, then whisk to combine.
- Pour over the whole cheesecake or slices.
- Optionally garnish with chopped hazelnuts, more crushed cookies and chopped chocolate disks.
Recipe Notes
Thank you to Chocmeister/Peanut Butter and Co. for being so awesome and sponsoring this post!
Nutrition Facts
Chocolate Hazelnut Cheesecake
Amount Per Serving
Calories 638 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 24g150%
Cholesterol 99mg33%
Sodium 189mg8%
Potassium 335mg10%
Carbohydrates 71g24%
Fiber 4g17%
Sugar 54g60%
Protein 7g14%
Vitamin A 595IU12%
Vitamin C 0.2mg0%
Calcium 110mg11%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks again to Chocmeister Milk Chocolatey Hazelnut Spread/Peanut Butter and Co. for sponsoring this Chocolate Hazelnut Cheesecake post. I loved making it and loved eating it even more!
Hello, thanks for this lovely looking recipe, I can’t wait to make it Also thanks for the metric measurements – we don’t really do cups in the UK, and when I look up conversion charts they differ in the amounts. Would I be able to freeze the cheesecake – with or without the ganache? Many thanks
I’m so glad you found this recipe. This cheesecake can be frozen but I suggest doing so without the ganache and it could break up easily. Enjoy!
I made this. Tagged you on Instagram. Super rich and decadent. Very creamy. I used Nutella, and a little less flour than what the recipe called for. I added ground hazlenuts to the chocolate cookie crust, and candied hazlenuts and spun sugar on top. Excellent recipe, thank you so much for sharing it!!
Thanks so much for the tag!
Wow! How good does that look? I’m drooling just thinking about it. All about the liquid chocolate drizzle over here.
I hope you enjoy it!
When you change the servings amount, you get all these ridiculous decimal amounts for the ingredients. Seriously? “.19 cup flour”? “.94 cup Nutella substitute”? Ridiculous. You should be stating flat ounce amounts, especially for the Nutella!